Ingredients vegetarian 2 servings

• ½ cup Coconut
• 1 tsp Mustard seeds
• ¼ Methi seeds
• a pinch of Hing (Asafoetida) 
• 4-5  Whole Red Chilles
•  Salt to taste
• 1 sprig Curry leaves

• a pinch of Hing
• 2 tbsp Vegetable oil
• 1 tsp Mustard seeds
• ¼ cup Peanuts
• 1 tsp  Channa dal
• 1 tsp Urad dal
• 1 sprig of Curry leaves

Directions

1. Heat a Kadai & dry roast Coconut, curry leaves, Mustard seeds, Methi seeds & hing.
2. Allow it to cool.
3. Grind the cooled mixture to medium coarse without adding water.
4. Heat oil in kadai & add hing, mustard seeds, channa dal, urad dal, curry leaves & peanuts. Fry until the dal's & peanut are light brown in colour. Tadka is ready.
5. Spread the boiled rice on a plater. Put the ground mixture & the tadka with little salt and mix well.
6. Close the lid and keep it aside for 3 mins so that the rice can absorb all the ingredients. Serve hot.

Comments

Mrs.Soujanya Hariprasad

Hi Suren...1stly i hv not mentioned it as andhra receipe. 2ndly, its a kannada name where 'kai' means coconut & 'sasive' means mustard seeds. I hv not mentioned the quantity of rice coz u r not adding entire powder to the rice. Add the powder accordingly to your requirement. It depends on how much spicy u want to eat. If u want it to be spicy, add more powder.

suren Irukulla

Quantity of rice is missing. I am originally from Andhra but never heard the name of this dish. What language is this?